Ingredients br *Ras Malai Balls:br 1 liter4 cups full fat milk br 4 cups of cold waterbr 3 tbs. lemon juicevinegar br br *Malai:br 500ml 2 cups full fat milkbr 200 gram white sugar to tastebr ½ tsp green cardamom powderbr 1 tbsp. crushed almondsbr 1 tbsp. crushed pistachios br Pinch of saffronKesar strands optionalbr br Directions:br br *Step 1: MAKE CHENNAbr 1.Boil 1 liter of full fat milk, and then add 3 tbsp. of lemon juicediluted vinegar, turn off the flame and stir until, milk curdles completely. Add more lemon juice if required.br 2.Drain in the muslin clothcotton cloth, rinse with fresh cold water to remove acidic flavor.br 3.Gather muslin cloth, remove excess water with hands and make a knot. Hang it for 15 minutes to remove excess water.br br *Step 2: Make Malai or Rabri :br 1.Add 2 cups of full fat milk in a heavy bottom pot and let it boil. br 2.Add sugar to taste, crushed almonds, crushed pistachios and saffron. Mix, cover and cook this mixture on slow to medium flame till the milk is reduced to half.br 3.Afterwards, turn off the flame and set this Malai aside.br br *Step 3: Make Rasmalai balls:br 1.Add chennapaneer to a plate and knead for 8-10 minutes until smooth.br 2.Make 7-8 equal balls and flatten them. Set these aside.br br *Step 4: Make sugar syrup and Cook Rasmalai balls:br 1.Bring 4 cups of water to a boil with 1 cup of sugar. Add balls into boiling water and cook covered for 15-18 minutes on a moderately high flame.br 2.Remove balls and transfer them to sugar syrup and cool for 10-15 minutes in this syrup.br br *Step 5: Assemble Ras malai:br 1.Remove Ras malai from sugar syrup; press gently with palms to remove excess sugar syrup.br 2.Transfer them to a platter or bowl, add all the malairabri on top of it. Garnish with nuts.br 3. Refrigerate for 6-7 hours or overnight.br 4. Serve chill.br 5.